2443701223
232 CONTENTS
Karol Krajewski
REASONS. DIRECTIONS OF DEYELOPMENT AND SEGMENTA TION OF FUNCTIONAL FOOD MARKET AGAINST A BACKGROUND OF WORLD EXPER1ENCES..............................................................................................................150
Elżbieta Klewicka, Zdzisława Libudzisz, Danuta Czajka, Karina Kuc
ANTIMICROBIAL ACTIYITY OFLACTOBACILLUS ACIDOPHILUS-LACTIC ACID BACTERJUM........................................................................................................168
Monika Wszołek
INFLUENCE OF INULIN ADDITION ON THE QUALITY OF BIOYOGHURTS........176
Halina Gambuś, Franciszek Borowiec, Florian Gambuś, Tadeusz Zając
NUTRITIONAL ASPECTS OF BREAD W1TH OIL FLAXSEEDS SUPPLEMENT 185
Anna Diowksz, Beata Pęczkowska, Wojciech Ambroziak, Magdalena Włodarczyk
SOUR DOUGH BREAD ENR1CHED WITH SELENJUM.............................................195
Piotr J. Bykowski, Wiktor Kołodziejski, Irena Nadolna, Bogusław Pawlikowski,
Beata Przygoda
TECHNOLOGICAL POSS1BIL1TIES OF PRODUCTION OF CANNED FISH PRODUCTS HA V1NG THE FUNCTIONAL FOOD PROPERTIES..............................204
Bogusław Król, Robert Klewicki
COMPOSITION OF SOME DIGOSA CCHARJDE CONCENTRA TES AND THE IR FUNCTIONAL PROPERTIES........................................................................................214
Nina Baryłko-Pikielna
FUNCTIONAL FOOD AND FUNCTIONAL FOOD SCIENCE -
THE S U MM A RISING OF PANEL DISCUSSION..........................................................223
Addresses of Main Board, brands and sections of PTTŻ........................................................229
Instruction to authors..............................................................................................................230
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